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Insalata di Mare with Lemon-Herb Dressing inspired by Biba
Inspired by Biba

Insalata di Mare with Lemon-Herb Dressing

Appetizer Gluten-Free Dairy-Free
This refreshing Italian seafood salad showcases a medley of poached seafood dressed in a bright lemon and herb vinaigrette. The gentle cooking technique preserves the delicate texture of each seafood component while allowing their natural flavors to shine. Served chilled or at room temperature, this elegant dish offers a light yet satisfying option that's perfect as an appetizer or light main course.
Prep Time 25 mins
Cook Time 15 mins
Inactive Time 60 mins
Total Time 100 mins
Servings 6

Ingredients

  • 1 lb Shrimp (16-20 count, peeled and deveined)
  • 1/2 lb Bay scallops (Or sea scallops cut into quarters)
  • 1/2 lb Calamari (Cleaned, bodies cut into rings, tentacles left whole)
  • 3 stalks Celery stalks (Thinly sliced on a bias)
  • 1/2 medium Red onion (Thinly sliced)
  • 1 small Fennel bulb (Cored and thinly sliced)
  • 1/2 cup Fresh flat-leaf parsley (Roughly chopped)
  • 2 tbsp Fresh oregano leaves (Chopped)
  • 3 whole Lemons (2 juiced, 1 cut into wedges for serving)
  • 1/2 cup Extra virgin olive oil (High quality)
  • 3 tbsp White wine vinegar
  • 2 cloves Garlic cloves (Finely minced)
  • 1/4 tsp Red pepper flakes (Or to taste)
  • 1 cup Cherry tomatoes (Halved)
  • 1/3 cup Kalamata olives (Pitted and halved)
  • 2 tbsp Capers (Drained)
  • 1 tsp Salt (Plus more for cooking water and to taste)
  • 1/2 tsp Black pepper (Freshly ground)
  • 1/4 cup Fresh basil leaves (Torn, for garnish)

Tools You'll Need

  • Large pot for poaching seafood
  • Large bowl for ice bath
  • Slotted spoon
  • Paper towels
  • Sharp knife
  • Cutting board
  • Whisk
  • Large mixing bowl
  • Serving platter

Chef's Tip

Poach seafood in court bouillon rather than plain water for added flavor. Make a simple version by adding a bay leaf, slice of lemon, and a few peppercorns to the poaching water. The subtle aromatics will infuse into the seafood without overpowering their delicate taste.

Instructions

  1. Prepare a large bowl of ice water and set aside.
  2. Bring a large pot of water to a boil. Add 1 tablespoon salt, a bay leaf, a few black peppercorns, and a lemon slice for flavor.
  3. Add the shrimp to the boiling water and cook just until they turn pink, about 2 minutes. Using a slotted spoon, transfer them to the ice bath to stop the cooking.
  4. In the same water, cook the scallops until just opaque, about 1 minute. Transfer to the ice bath.
  5. Finally, cook the calamari until just tender, about 45-60 seconds. Transfer to the ice bath.
  6. Once all the seafood is chilled, drain well and pat dry with paper towels. Transfer to a large bowl.
  7. Add the sliced celery, red onion, fennel, cherry tomatoes, olives, and capers to the bowl with the seafood.
  8. In a separate small bowl, whisk together the lemon juice, olive oil, white wine vinegar, minced garlic, red pepper flakes, chopped oregano, and half of the parsley. Season with salt and pepper.
  9. Pour the dressing over the seafood mixture and toss gently to combine.
  10. Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
  11. Before serving, bring to room temperature for about 15-20 minutes. Toss again and adjust seasoning if needed.

Plating

Arrange the seafood salad on a large platter or divide among individual plates. Garnish with the remaining chopped parsley, torn basil leaves, and lemon wedges. Drizzle with a little additional olive oil just before serving for a glossy finish.

Storage & Reheating

The seafood salad can be refrigerated in an airtight container for up to 24 hours. The flavors will continue to develop during this time. Serve at room temperature for the best flavor. Not suitable for freezing.

About This Recipe

Biba's Insalata di Mare was celebrated for its harmony of fresh seafood and clean, vibrant flavors. This adaptation honors the restaurant's attention to properly cooking each type of seafood to maintain its ideal texture. The bright lemon-herb dressing enhances rather than masks the natural flavors of the seafood, creating a dish that's both elegant and refreshing.

How did it turn out?

We'd love to hear about your experience making this recipe!